Butternut squash risotto
If you're anything like us and have a gigantic butternut squash to eat up and are sick of the same recipes try this one. It's delicious.
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Ingredients
- 1kg butternut squash (peeled and cut up)
- large bunch of sage, roughly chopped
- 1 1/2 litres of vegetable bouillon
- Olive oil (roughly 3 tbsp but I like to add more)
- 50g butter (make it vegan with vegan block or similar)
- 1 onion (finely chopped)
- 300g risotto rice
- 150ml white wine
- 1 tbsp miso paste (available instore only)
- 1 tbsp nutritional yeast (plus some for sprinkling at the table)
- 1/2 lemon, juiced
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